Italian Beef Roll - Just Dutch Oven Recipes


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Italian Beef Roll

2 lb Round steak (cut 1/2" thick)
1 ts Salt
1/2 ts Pepper
Garlic juice (optional)
3 tb Flour
3 tb Olive oil
1/2 c Dry red wine (optional)
2 Minced onions
1/2 lb Diced salami
3 Cut up hard boiled eggs
1 c Grated Cheddar cheese
1/2 c Water or beef stock
1 cn Tomato sauce


Pound meat thoroughly with tenderizer; rub with salt & pepper (garlic juice); dust with flour. Using deep skillet, Dutch oven or heavy pan, as for a pot roast, heat olive oil over med flame. While oil heats, stuff round steak with onions, salami, eggs & grated cheese; roll & tie with kitchen cord. Increase flame & braise roll until brown on all sides; pour 1/2 cup water over meat. Add tomato sauce; cook in tightly covered pan over low heat for 1 1/2 hours, turning occasionally. (Add additional liquid as necessary to prevent sticking.) When meat has cooked 1 1/2 hours, remove cover & add 1/2 cup wine, if desired. Thicken with 1 Tbls. flour; cover & cook 20 minutes, lacing with additional wine as mixture thickens. Taste to correct seasonings.